Owner and Chef Maggie Norris from Whisked Away Cooking School shares a recipe for a delicious filet mignon.


• 2 beef tenderloin filets (about 1-inch thick)

• Kosher salt and freshly ground pepper

• 4 garlic cloves, peeled

• 2 or 3 rosemary sprigs

• 2 tablespoons cold unsalted butter, cubed


Preheat oven to 400F.

Heat a large heavy-bottomed, ovenproof skillet over medium-high heat.

Add oil and heat the oil.

Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes.

Turn steaks.

Add garlic and rosemary.

Place pan in the oven.

Cook until the steak reach an internal temperature of 128F for medium-rare.

Pull pan out and top steaks with butter. Let steaks rest for 5-10 minutes.

Smash garlic with the back of a fork and serve with steak.

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